Composition
- Semi sphere mould lined with orange cocoa butter and Belcolade Blanc Selection CT
- Carrot Caramel
- Belcolade Blanc Selection CT
EASTER EGGS
CT X605
CT X605
Composition
In a pan heat the sugar and glucose to achieve a blond caramel. Add the carrot juice to deglaze then add the spices. Allow the caramel to cool to 38°c before adding the white chocolate, butter, vanilla, and salt.
Allow to cool to 28°c before piping into the pre colored and lined molds. Allow to crystalize for 12 hours at 16°c before backing off with tempered white chocolate.
Deposit 10g drops of tempered white chocolate onto a guitar sheet and blow out using an airbrush. Drop a finished carrot caramel onto each disc.
